Rosemary Cashews

There are dozens of recipes on the ‘Net for these cashews. I tasted these for the first time at a friend’s home and was immediately inspired to make a vegan version. Fair warning: these are completely addictive…make a lot and watch them disappear.

Rosemary Cashews

1 pound raw cashews
1 teaspoon organic olive oil
2 tablespoons minced fresh rosemary
½ teaspoon cayenne pepper
2 teaspoons maple syrup
1 tablespoon Celtic sea salt
1 tablespoon coconut oil, melted

Preheat the oven to 325 degrees.

Toss the cashews with the olive oil. Choose a flat-bottomed stoneware container to roast the nuts, because nuts will darken too much in contact with a metal pan.

Place the container in the oven to heat for a few minutes. Then fill it with a single layer of nuts, so they will roast more evenly, since in the oven you can’t continuously stir.

Roast the nuts on the middle rack of the oven, away from bottom heat, for about 20 minutes, taking the dish from the oven a couple of times to stir — until they reach a pale golden color. Stir again.

Cool the nuts at least 15 minutes. If you don’t wait, the interiors of the hot nuts will be soft.

In a large bowl, combine the rosemary, cayenne, maple syrup, salt, and coconut oil. Thoroughly toss the still-warm cashews with the spiced butter and serve.

Inspired by a recipe by The Barefoot Contessa

 

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